Lemon Custard Ice Cream Recipe

Side view of two bowls of lemon custard ice cream.

5 from 2 votes

Lemon Custard Ice Cream Recipe

Lemon Custard Ice Cream is a delicious frozen treat that combines the bright and zesty flavor of fresh lemons with the rich and creamy goodness of custard. This ice cream offers a perfect balance of citrusy tang and velvety smooth texture in every spoonful!

Course Dessert, Ice Cream

Cuisine American

Keyword homemade ice cream, lemon custard ice cream

Prep Time 30

Cook Time 30

chill time 8

Total Time 9

Servings 1.5 cup servings

Calories 281kcal

Author Sue Ringsdorf

Ingredients

3-4 Tablespoons lemon zest - from 4-5 fresh lemons
1 cup lemon juice - from 4-5 fresh lemons
1 ¾ cups whole milk
5 large egg yolks
1 ¼ cups granulated sugar - divided
2 ¼ cups heavy cream
2 Tablespoons vanilla extract
pinch of salt

Instructions

Zest and squeeze the lemons. Rinse and dry 4-5 large lemons. Use a microplane to zest the limes (yes, it's a LOT of zesting!) and then use a citrus press to juice the lemons. You'll need one cup of fresh lemon juice.
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about 1 cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
5 large egg yolks, 1 ¼ cups granulated sugar, 1 ¾ cups whole milk
NOTE: If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base.
Add the lemon juice and zest. Add the lemon juice and zest to the pan and heat again - over medium heat - for 3-4 minutes, stirring constantly. Let cool slightly.
3-4 Tablespoons lemon zest, 1 cup lemon juice
Combine all ingredients. In an 8-cup measuring cup or large bowl, combine all the ingredients - the tempered egg mixture with lemon juice and zest, heavy cream, vanilla extract, and a pinch of salt. Use a wire whisk to combine the liquid ingredients.
2 ¼ cups heavy cream, 2 Tablespoons vanilla extract, pinch of salt
Chill. Place the liquid mixture (covered in plastic wrap) in your refrigerator for at least four hours to chill completely. We often let the mixture chill overnight if time allows.
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.
You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Add to a freezer-safe container (or a loaf pan) and freeze. Add the churned ice cream into an ice cream container. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Use an ice cream scoop to serve the ice cream in individual serving bowls or ice cream cones.

Notes

The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
When you’re ready to start churning your ice cream, begin with the mixer on a low speed. You can gradually increase the speed as the mixture thickens.

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